Antipasto Skewers

Ingredients

• 24 artichoke hearts, drained and quartered
• 1 cup(s) Italian vinaigrette
• 48 bocconcini (small mozzarella balls)
• 3 grilled or sautéed portobello mushrooms, each cut into eighths
• 3 roasted red peppers, seeded and cut into 1-inch pieces
• 3 roasted yellow peppers, seeded and cut into 1-inch pieces
• 1/4 cup(s) roasted garlic oil
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 24 6-inch bamboo skewers
• 8 large basil leaves, thinly sliced

Preparation

1. Toss artichoke hearts with vinaigrette in a large bowl. Put bocconcini, mushrooms, peppers, garlic oil, salt and pepper into a second large bowl and toss well. Cover both with plastic wrap and refrigerate for 1 hour.


2. Thread bocconcini, peppers, mushrooms and artichoke hearts onto skewers, alternating them as you go so that each skewer has a bit of each. Place the skewers in a wide-mouthed jar or other decorative container, or arrange them on a platter. Garnish with basil and serve.